Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Breakfast

Mutta Curry

Traditional 29. Mutta Curry recipe

🧺 Ingredients

• 6 eggs
• 1 large onion (150 g), finely sliced
• 1 medium tomato (120 g), chopped
• 2 green chillies, slit
• 1 sprig curry leaves
• 1 tsp (3 g) ginger paste
• 1/2 tsp (1.5 g) garlic paste
• 1/2 tsp (1.5 g) turmeric powder
• 1 tsp (3 g) coriander powder
• 1/2 tsp (1.5 g) red chilli powder
• 1/2 tsp (1.5 g) black pepper powder
• 1 cup (240 ml) thick coconut milk
• 1/2 cup (120 ml) water
• 2 tbsp (30 ml) coconut oil
• 1 tsp (5 g) salt
• 7-minute eggs have a set white with a slightly jammy yolk — ideal for curry.
• For thicker gravy, simmer uncovered 3 extra minutes before adding eggs.

👩‍🍳 How to make Mutta Curry

1. Boil eggs for 7 minutes (slightly soft-set yolk).
2. Cool in cold water, peel.
3. Score each egg with 2 shallow cuts.
4. Heat coconut oil over medium heat.
5. Add curry leaves and green chillies, fry 30 seconds.
6. Add onion, cook 6–7 minutes until soft and golden.
7. Add ginger-garlic paste, cook 1 minute.
8. Add tomato, cook 3 minutes until mushy.
9. Add all dry spices, stir over medium heat 1 minute.
10. Add water, bring to a simmer.
11. Add eggs.
12. Pour in thick coconut milk.
13. Stir gently over low heat 4–5 minutes.
14. Do not boil vigorously.
15. Adjust salt.

Track the macros of Mutta Curry and 100s of Indian dishes with Nutri Macro India.